Frozen lobster has some definite benefits over fresh live Lobster. Lobster Tails
– Frozen lobster can be bought and stored until you’re ready to make use of it.
– Frozen lobster won’t be as costly.
– Frozen Lobster tail is simpler to obtain.
– A significant advantage is the frozen lobster has been prepared so you do not need to take care of the problem of ingesting a live lobster.
It’s true that fresh live Lobster will normally taste better but this comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails may come in any of dozens of other different types of claw-less species that makes them more available and less costly.
Resources Of Frozen Lobster Tail
In general, there are two distinct sources for frozen Lobster tails. Some are chosen from warm waters and a few come from chilly waters. Most chefs think about the warm water varieties are the least desired. This is due to the time which they are chosen and get to you the meat is of inferior quality in a big percentage of the tail.
You should always attempt to purchase your suspended tail from the cold waters of southern nations and avoid the central American selection. At times the info is on the bundle though frequently it isn’t. Then you need to depend on the information the seller may give you or guess depending on the purchase price. The warm water tails will always be the cheapest.
Cooking the Lobster
To get the best taste and texture from frozen lobster tails that they should be thawed before cooking. It is likely to cook frozen tails but doing so will produce a tough less yummy meat.
To thaw frozen lobster tails allow them sit in their unopened packaging in the fridge for approximately 24 hours. You can thaw them faster by immersing the bundle in plain water, then allowing that sit in the refrigerator.
In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don’t begin cooking the Lobster tails such a manner.
Once thawed, the Lobster Tails must be cooked in a timely way. After thawing they may be boiled, steamed, roasted, broiled or grilled. It’s Your Choice.
Here are the two most popular and easiest ways to cook Lobster, steaming and boiling.
Boiling thawed frozen Lobster is really simple.
– fill a kettle with enough water to cover the Lobsters you’re cooking,
– Add about one tbsp salt per quart of water
– Drop the Lobsters to the boiling water
– Cook for about 1 minute per oz of Lobster
Steaming is similar except you will use less water. You’ll require a steaming basket that may hang in the kettle but not reach in the water along with a tight lid.
– Place 1 to 2 1 1/2 inches of water to pot.
– Insert salt (1 tbsp per quart of water)
– Cover with heavy Lid (In case you do not have a heavy lid sit a brick or stone on top to hold the lid down)
Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be exceptionally warm.
Drink the Lobster onto a platter with some hot clarified butter and you are prepared to feast.